Name: Lemony Greek Chickpea Soup with Orzo Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Greek
Ingredients: 2 Tbsp. extra-virgin olive oil; 1 1/2 cups finely chopped yellow or sweet onion; 3/4 cup finely chopped carrots; 1/2 cup finely chopped celery; 2 (2-inch) strips lemon peel; 1/4 cup fresh lemon juice, divided; 4 garlic cloves, minced; 2 quarts (8 cups) lower-sodium vegetable broth; 2 (15.5-oz.) cans chickpeas, rinsed and drained; 3/4 cup dry orzo pasta (regular or whole-wheat); 1 tsp. kosher salt; 1 tsp. black pepper; 1 tsp. dried oregano; 2 large whole eggs; 2 egg yolks; 3 handfuls roughly chopped or shredded kale; 2 Tbsp. finely chopped fresh dill, plus more for garnish

There’s something incredibly comforting about a warm, bright bowl of soup, and this Lemony Greek Chickpea Soup with Orzo Recipe effortlessly hits all those cozy notes. It’s like sunshine in a bowl, with tart lemon, hearty chickpeas, and tender orzo all swimming in a velvety broth that feels surprisingly indulgent yet wholesome.

The image shows a bowl of thick creamy soup with visible layers of orange carrot slices, white chickpeas, and green leafy vegetables mixed in a pale yellow broth. On top, there are small green dill sprigs and a slice of lemon placed on the edge of the bowl. The bowl is light brown and placed on a white marbled surface. In the background, there are halved lemons and a small white bowl with black pepper. A white cloth with tassels is partially visible near the bowl. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lemony Greek Chickpea Soup with Orzo Recipe
Top Tip
How to Serve Lemony Greek Chickpea Soup with Orzo Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemony Greek Chickpea Soup with Orzo Recipe

Why You'll Love This Recipe

I’m genuinely excited about this Lemony Greek Chickpea Soup with Orzo Recipe because it combines bold flavors and simple ingredients into something comforting yet fresh. It’s the kind of soup I turn to when I want something nourishing that doesn’t feel heavy but still fills me up.

Bright and Balanced Flavor: The lemon juice brightens the earthy chickpeas and hearty orzo for a deliciously refreshing soup.
Simple Ingredients, Big Impact: Using everyday pantry staples, you can whip this up with ease — no exotic ingredients needed.
Protein-Packed and Satisfying: Chickpeas add a nice protein boost that keeps you full longer without weighing you down.
Comfort in a Bowl: The silky, lemony broth feels indulgent, especially on chilly days or when you want something soothing.

Ingredients & Why They Work

Each ingredient in this Lemony Greek Chickpea Soup with Orzo Recipe plays a key role — from the earthy base veggies to the fresh dill that lifts the entire dish. Here’s a quick overview to help you know exactly what you’re bringing to the table and why it works so well together.

Flat lay of extra-virgin olive oil in a small white ceramic bowl, finely chopped yellow onion in a small white ceramic bowl, finely chopped carrots in a small white ceramic bowl, finely chopped celery in a small white ceramic bowl, two strips of fresh lemon peel, fresh lemon juice in a small white ceramic bowl, four peeled garlic cloves, two white ceramic bowls each with whole clean eggs with shells, dry orzo pasta in a small white ceramic bowl, dried oregano in a small white ceramic bowl, kosher salt in a small white ceramic bowl, black pepper in a small white ceramic bowl, two handfuls of roughly chopped kale, finely chopped fresh dill in a small white ceramic bowl placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra-virgin olive oil: The foundation for sautéeing and adding richness with a fruity undertone.
Yellow or sweet onion: Builds a mellow sweetness when cooked down, balancing the lemon’s tang.
Carrots: Add natural sweetness and a subtle earthiness for body and color.
Celery: For that classic aromatic savory flavor, working with onions and carrots as a holy trinity.
Lemon peel & fresh lemon juice: Both peel and juice pack a bright citrus punch; the peel infuses gently during cooking, finesse from the juice at the end.
Garlic cloves: A little pungency that rounds out the broth beautifully.
Vegetable broth: The savory liquid base, and using low-sodium lets you control your salt perfectly.
Chickpeas: Protein-rich and hearty, they give the soup satisfying texture and body.
Orzo pasta: Tiny, tender pasta that adds a lovely bite without overwhelming the soup.
Kosher salt & black pepper: For balanced seasoning.
Dried oregano: A mild herb that nods to Greek flavors, bringing warmth and depth.
Eggs (whole eggs + egg yolks): Key for creating that silky, luscious texture like in classic Avgolemono soup.
Kale: Adds a hearty, nutrient-packed green that wilts perfectly without losing texture (spinach or chard works here, too).
Fresh dill: Bright herbal notes finish it off with an authentic Mediterranean lift.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Lemony Greek Chickpea Soup with Orzo Recipe is how adaptable it is. I love tweaking it to suit what’s in my fridge or to match the season. Don’t be shy experimenting — you’ll find your perfect version in no time.

Variation: I sometimes swap kale for spinach or Swiss chard when I want a milder green that wilts even faster — super handy if you’re short on time.
Make it vegan: Skip the eggs and swap in a splash of coconut milk or a drizzle of good olive oil at the end for creaminess.
Boost the protein: Throw in some cooked quinoa or diced tofu for an extra hearty meal.
Spice it up: Add a pinch of red pepper flakes when sautéeing the onions to bring some subtle heat.

Step-by-Step: How I Make Lemony Greek Chickpea Soup with Orzo Recipe

A blue handled pot with a cream inside holds a mix of cooked chopped vegetables in one layer, including orange carrot slices, light green celery pieces, and translucent white onion bits. On top of the vegetables is a single slice of pale yellow ginger. The pot sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Building the Flavor Base with Veggies and Lemon

Start by heating your olive oil in a large stock pot over medium heat. When it’s shimmering, toss in your finely chopped onions, carrots, celery, and those strips of lemon peel. I like to let these cook for about 10 minutes, stirring now and then until everything softens and the lemon peel infuses its subtle citrus aroma into the pot. Then, add your minced garlic and give it a quick stir for about a minute — careful not to let it brown, just enough to wake it up and fill the kitchen with that wonderful garlic scent.

Step 2: Adding Broth, Chickpeas, and Orzo

Pour in your vegetable broth and crank up the heat until the soup reaches a rolling boil. Once boiling, dump in drained chickpeas, orzo pasta, salt, pepper, and oregano. Let it simmer uncovered for about 10 minutes until the orzo is tender but still has just a bit of bite — you don’t want mushy pasta in this soup.

Step 3: Tempering the Eggs (The Secret to Silky Broth!)

This step is the magic that transforms the soup into something silky and luxurious. In a separate bowl, whisk together your whole eggs, egg yolks, and fresh lemon juice. Then, very slowly start to drizzle in about ¾ cup of the hot broth you carefully ladled out from the pot, whisking constantly. This “tempering” warms the eggs without scrambling them — trust me, rushing this part is the easiest way to end up with little cooked egg bits instead of smooth broth.

Step 4: Bringing It All Together with Greens and Dill

Once your egg-lemon mixture is perfectly tempered, very slowly pour it back into the main soup pot while stirring gently. Add your kale and keep the heat low — you just want the greens to wilt and the broth to thicken slightly, about 5 minutes. Don’t forget to fish out those lemon peel strips before serving! Stir in fresh dill, then taste and adjust the salt and pepper if needed.

Top Tip

From making this Lemony Greek Chickpea Soup with Orzo Recipe dozens of times, I’ve learned a few key tricks that make the whole process smoother and the final soup even tastier.

Patience Tempering Eggs: Always pour your hot broth into the egg mixture slowly and whisk vigorously to avoid curdling. It works like a charm every time.
Orzo Timing: Keep an eye on your orzo — it cooks quickly, so aim for al dente to keep the soup’s texture lively and not gloopy.
Lemon peel patience: Don’t skip the lemon strips during cooking — they infuse a zesty depth you can’t get just from juice alone.
Don’t boil after adding eggs: Keep the soup at low heat after adding your egg-lemon mixture to prevent scrambling and keep that silky texture.

How to Serve Lemony Greek Chickpea Soup with Orzo Recipe

Greek chickpea soup - Serving Suggestion

Garnishes

I love topping this soup with a few extra sprigs of fresh dill for that burst of herbaceousness. A crack of fresh black pepper and a little drizzle of good-quality olive oil on top never hurt, either — it adds just the right hint of richness and shine.

Side Dishes

This pairs beautifully with warm, crusty bread to scoop up every last drop of broth. Greek-style pita bread or a simple lemon-garlic roasted vegetable side are also lovely companions for a fuller meal.

Creative Ways to Present

For a special occasion, I’ve served this soup in pretty soup bowls with a lemon wheel perched on the rim for a pop of color. Adding a sprinkle of toasted pine nuts over the top gives it a delightful crunch that guests always comment on.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. You might find the orzo absorbs a bit more broth over time — just stir in a splash of water or broth when reheating to bring it back to a lovely consistency.

Freezing

I don’t recommend freezing this soup with the eggs and orzo together because the texture can suffer. However, you can freeze the base soup without eggs and orzo, then add the fresh components when you reheat for a fresher flavor.

Reheating

Reheat gently on the stove over low heat, stirring often. If it seems too thick, add a little broth or water and stir until it’s back to silky perfection.

Frequently Asked Questions:

Can I use fresh chickpeas instead of canned?

Fresh chickpeas can be used but require soaking and longer cooking times. For convenience and consistent results, canned chickpeas are ideal for this recipe.

What’s the purpose of tempering the eggs?

Tempering the eggs prevents them from scrambling when added to the hot soup. Slowly whisking hot broth into the eggs gradually brings them to temperature, creating a silky, smooth texture in the soup.

Can I make this soup vegan?

Yes! Simply omit the eggs and finish the soup with extra olive oil or creamy plant-based milk for richness. The lemon and chickpeas still provide plenty of flavor and satisfying texture.

What herbs can I substitute for dill?

If you don’t have dill on hand, fresh parsley or mint make lovely substitutes, offering a fresh herbal note that complements the lemon nicely. Avoid overpowering herbs like rosemary or thyme for this soup.

Final Thoughts

This Lemony Greek Chickpea Soup with Orzo Recipe holds a special place in my heart — it’s that rare soup that feels both indulgent and nourishing, and never fails to brighten even the coldest days. I hope you enjoy making it as much as I do, and that it becomes your go-to when you want something vibrant, satisfying, and comfortingly familiar all at once.